Mushroom Alfredo Penne Bake

As you know I am a fan of casseroles, soups and one-pot wonders. This hearty, vegan casserole is simply amazing. If you like mushrooms I can't stress how much you need to make this dish. This is based on a recipe I found online that used chicken broth and several dairy products. Serve with garlic bread and/or a side side an amazing meal.

• 1 lb. whole wheat penne pasta
• 1 head cauliflower (about 6-7 cups of florets)
• 3 cups vegetable broth, divided
• 3/4 cups regular soy-milk
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 2 cloves garlic
• 24 ounces fresh, sliced mushrooms
• 4 tablespoons Earth Balance margarine, divided
• 1 block seitan, ground (you could also use a vegan ground beef product: Gardein, Beyond Meat, etc.)
• 1 cup Daiya Swiss, shredded

Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.

While the pasta is cooking, grind the seitan in your food processor.

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, soy-milk, oil, salt, and garlic. Puree until very smooth. You might need to do this in batches.

Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.

Toss the cooked pasta, cauliflower sauce, and mushrooms together in a huge bowl. Add the remaining cup of broth to help the consistency stay saucy.

 

Transfer to a deep 9x13 baking dish.

Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. 

Serve with bread, salad and wine!

Enjoy!!